Analysis of moisture absorption index of foods by X-ray CT for texture evaluation

Evaluating food textures is important not only for enhancing the enjoyment of eating but also for improving the quality of life (QOL) of the elderly. Internal structure and moisture content are the key factors influencing textures. While previous studies have successfully linked structural features to textures of foods, moisture content has not yet been adequately considered. In this study, the internal structure of food was analyzed using X-ray CT scanning, and an index for moisture absorption was the index candidate. As a result, it was found that the existing equation cannot be applied, and that X-ray CT values may serve as a reasonable indicator of moisture absorption.